Executive Chef


Last Updated: 24th August 2018 (over 4 years ago)

Address
Qatar

E-mail
Locked

Phone Number
Locked

Gender
Male

Age Range
35 to 44

Qualification Level
Degree

Languages
English, Hindi

Summary

I am writing to outline my overall 23 years of results driven international experience in hospitality sector across Middle East, Cruise Ship UK and India .Pre-opening of five best 5*star properties in the Middle East including Jumeirah Beach Hotel, Dubai, Al-Faisaliah Hotel by Rosewood Hotels,Riyadh,Emirates Palace Hotel by Kempinski,Abudhabi,Yas Viceroy Hotel,Abudhabi, Damac Hotels and Resorts, Dubai, setting up of operational standards, kitchen operations management, menu planning, procurement, resource management and guest services management. I believe I possess the skills, qualifications and vital experience necessary to make a very significant contribution to your organization.
I am now looking for a challenging role in a reputed organization. Being a focused, motivated and goal-oriented professional, I have consistently proven my ability to handle diverse responsibilities in crisis and pressure, while operating under rigorous deadlines. I am sure I can deliver similar results in your organisation.

Education

(IPSM)Institute of Professional Sciences and Management
(BHM)Bachelor's Degree in Hotel Management

   Jul 1991
— May 1994

(IPSM)Institute of Professional Sciences and Management
(BHM)Bachelor's Degree in Hotel Management-1991/07/01-1994/05/01(3 Yrs)
Mangalore University,Karnataka,India.

Experience

Movenpick Hotel Doha
Executive Chef

   Jan 2017
— Current

After achieving Bachelor’s Degree in Hotel Management (BHM 1991-94), over all 22yrs of experience in the Hotel industry, managed over 300 multicultural staff and various cuisines and managed functions up
to 3000 pax, across Middle East, Cruise Ship, UK and in India

Managing acceptable food cost, budget, food promotions, menu engineering, ala-carte menus, buffet menus,banquet menus,specialitymenus,seasonal menus,recipes,costing,rostering,recruiting,purchasing F&B related food supplies, coaching and training

ADNH Compass ME LLC
Executive Chef

   Sep 2015
— Nov 2016

Worked closely with the new project Artichoke, Menu and Recipe standardization program that has been built in the SAP computer system, which controls the entire menu, recipe, purchases and cost control within the line of budget
 Roll out of Artichoke Menu and Recipe Management System in the Oil & Gas Sector ,Defence Sector, Labour Camps, Schools and Colleges, Corporate Offices, Health Care Sector including DHA,MOH,HAAD,SEHA and maintaining system compliance by the individual units

Damac Hotels and Resorts LTD,Dubai
Executive Sous Chef

   Jul 2013
— Jul 2015

 In charge for the opening properties setting up of operational standards assisting the group Chef in all the plans and operations by driving operational change and incorporating special events along with promotions.
 Achieving budgets, operational and financial, operating and following food hygiene and OH&S policies complying with company as well as government policies.
 Managing almost 150 members of multinational brigade, working over three shifts to manage the food production, maintaining quality, hygiene and HACCP policy, HACCP records etc.

Yas Viceroy,Abudhabi
Chef De Cuisine

   Jun 2009
— Jul 2013

In-charge of the All Day Dining Restaurant, Origins features International buffet for Breakfast, Lunch and Dinner serving minimum of 400 and a maximum of 1200 covers.
 Oversaw entire kitchen operations and ensuring that all orders from kitchen/commissaries are prepared consistently and according to standard recipes. Checked daily storage areas and kept the orders to par or accordance to the volume of the business and supervising and monitoring employees report for duty punctually wearing the correct uniform.
 Managed different cuisine and dynamic operations, managing office operations, including inter/intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.
 Implemented Big Yas Brunch, Organic Salad Station and Sea Food Theme Night, Surf and Turf Night leads the Origins to one of the best Restaurant in the Abu Dhabi city.
 Nominated for Ahlan awards 2012 and won the 1st runner up 2013 for best brunch and best family Restaurant in Abu Dhabi and also nominated in Time out for best brunch.

Emirates Palace Hotel,Abudhabi
Sous Chef

   Feb 2005
— Apr 2009

Manage the Coffee shop Restaurant Le-Vendome with a brigade of 30 multinational staff, overseeing the Havana Club Kitchen, Barbeque Restaurant in absence of Chef-de-cuisine. Buffet Menus, Brunch Menus, Festive Menus, Theme Night Menus, Buffet set up, Brunch set up, Ala-Carte Menus, Presentation, Recipe cards, Co-ordination with other departments, attending the daily briefing etc.
Implementing food safety program and inspecting supplies, equipment and work areas to ensure conformance to established standards.
 Monitoring sanitation practices to ensure that employees follow standards and regulations and managing occupational Health & safety issues for kitchen & Venues.
 Establishing the kitchen/commissary as efficiently as possible to increase speed and maximize productivity.

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